Sautéed Winter Squash with Leeks and Garlic

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

2 tablespoons extra virgin olive oil
1 leek, white part halved and thinly sliced
2-4 garlic cloves, thinly sliced
1 large winter squash (i.e. butternut, acorn, delicata), cut into ½-inch dice
¼ teaspoon sea salt
Pinch black pepper
Pinch nutmeg
1 cup water or vegetable stock

1.    In a medium skillet, warm olive oil. Add the leeks and cook over medium heat, being careful not to stir until leeks begin to caramelize. Only leeks are evenly golden, stir in garlic and cook 1-2 minutes until tender and fragrant. 
2.    Add the squash, salt, pepper, and nutmeg; saute until warm, about 3 minutes. Add water or stock and bring to a boil. Once bubbling, lower heat and let simmer until the squash is tender.


Acorn Squash Butter

Recipe by Andrew Luzmore

Recipe by Andrew Luzmore


The potential uses for this recipe are truly limitless. This recipe, inspired by apple butter and similar spreads, makes a great topping for toast, an easy pie filling, or just enjoyed by itself with a spoon!

1 cup acorn squash, peeled and cut into 1/2 inch cubes
1/2 cup sugar
3/4 cups apple juice or apple cider
3 tablespoons honey
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg


Place the acorn squash and sugar in a medium pot and cover with water. Simmer until the squash is completely tender. Transfer the squash with 2 tablespoons of the cooking liquid into a blender and mix on high until the puree is smooth.

Add the puree to a medium pot with the remaining ingredients. Cook on medium heat until the mixture reduces down and becomes slightly darker, about 30 minutes. Let the spread cool to room temperature and place in the refrigerator for up to 2 weeks.